Cuisine of the Francophonie Event in New York



Discover the cuisine of the Francophonie March 7 in New York!

 

The Consulate General of Switzerland, the Organisation Internationale de la Francophonie and the Québec Government Office in New York invite you to discover the culinary traditions of Québec, Senegal and Switzerland on the occasion of the month of the Francophonie in New York.


Date: March 7, 2013
Time: 6-8pm

French Institute Alliance Française – FIAF
Skyroom, 8e étage
22 East 60th Street

Tickets:
Fiaf member, senior and student: $18
Non member: $20


CLICK LINK BELOW TO BUY TICKETS (your RSVP on meetup won't be enough!)


http://www.ticketmaster.com/event/03004A5699F188A3?artistid=1837853&majorcatid=10005&minorcatid=0

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BIOS AND MENUS

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QUEBEC - chef Jean-Philippe Desjardins

Jean-Philippe Desjardins grew up near the shores of the St-Laurent’s River in Québec, where he became familiar with sea and local terroir products. Following culinary studies and training in Montreal, he perfected his craft in London and Paris before heading to New York City. Desjardin’s cuisine is a mixture of the traditional and the contemporary, inspired by his upbringing and years of world travel. Jean-Philippe is currently the chef at the Québec Government Office in New York.

HORS D’OEUVRES

Salted cod with cream and juniper berries

Cipaille, green tomato ketchup and pickled beets

Grand-pères with maple syrup and pecans


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SENEGAL – chef Pierre Thiam

Pierre Thiam is a New York-based chef and author from Senegal. His book, Yolélé! Recipes from the Heart of Senegal (Lake Isle Press) was a Julia Child Award finalist.

HORS D’OEUVRES

Spiced Red Rice and Tamarind Balls
Thiebou Jenn Balls

Tuna and Cilantro Raviolis
Pastels

Coconut Rice Pudding and Roasted Mango
Sombi


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SWITZERLAND – Chef Yannick Germanier

Yannick Germanier started his apprenticeship as a cook at the Hotel Terminus in Sierre, 19 Gault Millau and Michelin 2 **. His career brought him to Geneva, to the 5 ***** Hotel Beau Rivage, as chef de partie, then as sous-chef at Damien Germanier in Vétroz. Yannick is currently the chef at the Consulate General of Switzerland in New York.

HORS D’OEUVRES

Berner Rösti : potato, grilled bacon, tomatoes and fried onions

Vaud canton Papet : leek, sausage

Rüeblitorte : lemon flavored carrot cake


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Official site of the Government of Québec for New York



© Gouvernement du Québec, 2013

 

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  • A former member
    A former member

    Merci beaucoup!

    February 28, 2013

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